Ingredients
- 2 large potatoes (Russet or Yukon Gold work best)
- 1–2 tbsp olive oil (optional, for extra crispiness)
- ½ tsp salt (or to taste)
- ½ tsp black pepper (optional)
- ½ tsp paprika or chili powder (optional, for flavor)
Instructions
1. Prep the potatoes:
- Wash and peel (optional) the potatoes.
- Slice them thinly (about 1/8 inch or less) using a knife or mandolin slicer.
2. Soak the slices:
- Place potato slices in a bowl of cold water for 20–30 minutes to remove excess starch.
- Drain and pat completely dry with a kitchen towel.
3. Season:
- Toss slices in a bowl with olive oil, salt, and any optional spices.
4. Cooking methods:
👉 Air Fryer Method
- Preheat air fryer to 350°F (175°C).
- Arrange slices in a single layer (work in batches).
- Air fry for 12–15 minutes, flipping halfway, until golden brown and crispy.
👉 Oven-Baked Method
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Arrange slices in a single layer.
- Bake for 18–25 minutes, flipping halfway, until crispy and lightly browned.
5. Serve:
- Let chips cool slightly (they crisp up more as they cool).
- Enjoy plain or with your favorite dip!
Would you like me to also add a flavored variation section (like sour cream & onion, BBQ, or garlic parmesan)?